July 18, 2026
URL: https://www.birdseye.com/recipes/dinner/classic-beef-stroganoff-10352
- Prep time 30 minutes
- Total time 30 minutes
- Servings 4
Ingredients
-
1 pkg (12 oz each) dry wide egg noodles, uncooked
-
1 tablespoon vegetable oil
-
1 pound boneless beef top sirloin steak, cut in 1-inch pieces
-
1 teaspoon kosher salt
-
1/4 teaspoon cracked black pepper
-
4 tablespoons butter, divided
-
1-1/2 cups Birds Eye® Pearl Onions
-
1 pkg (8 oz each) fresh button mushrooms, quartered
-
1 tablespoon Hunt's® Tomato Paste
-
2 cloves garlic, finely chopped
-
2 tablespoons all-purpose flour
-
1/3 cup dry white wine
-
2 cups beef stock
-
2 teaspoons Worcestershire sauce
-
1/3 cup sour cream
-
2 tablespoons chopped fresh parsley
Nutrition Information
718 calories, 75g carbs
Directions
-
Step one
Bring a large pot of water to a boil. Cook noodles according to package directions; drain.
-
Step two
Meanwhile, heat oil in a large skillet over medium-high heat. Season beef with salt and pepper. Add beef to pan and cook until deeply browned on the first side, 2 to 4 minutes. Stir and continue to cook until browned on all sides but still pink in the center. Remove beef from pan to a plate and set aside.
-
Step three
Melt 2 tablespoons butter in pan. Add onions and cook until thawed, stirring occasionally. Add mushrooms and cook until browned, 3 to 5 minutes. Stir in tomato paste, cook 2 minutes. Stir in garlic and flour, cook 1 minute.
-
Step four
Deglaze the pan with white wine, scraping up the browned bits. Stir in beef stock and Worcestershire sauce; bring to a boil. Boil until sauce is thick and reduced by about 1/3, 4 to 6 minutes. Add beef back to pan with gravy and cook just until heated through. Stir in sour cream.
-
Step five
Melt remaining 2 tablespoons butter and toss with hot noodles. Stir in parsley. Serve beef stroganoff over buttered egg noodles.